Pork Balchao |Piquant Goan Pork

The Portuguese ruled Goa for about four centuries and their influence is seen in many of that region’s recipes. Balchao is one such recipe. Traditionally, it is made with seafood, usually prawns and also pork. Although I love prawns, the mangy in me was screaming for pork and hence the pork balchao.

It is a spicy pickled gravy made from an assortment of spices. The tenderising and pickling is achieved by the use of vinegar. Originally red wine was used but over time it has been replaced with vinegar. I have used apple cider vinegar to add a hint of sweetness to the piquant flavour of this dish.

Just like any pork dish and due to the addition of vinegar, the Pork Balchao stores quite well and hence can be made well in advance and frozen. The longer it sits, the more the flavours mature. Enjoy it with rice or any rice based preparations or breads.

Pork Balchao

Jason Alfred Castelino @ www.oneplateplease.com

A piquant Pork dish from Goa

5 from 4 votes

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Side Dish

Cuisine Goan

Servings 4 people

Ingredients

  

For dry-roasting:

• 1 inch Cinnamon
• 3 Dry red chillies, Long, I used Kumti
• 3 Dry red chillies, Short, I used Ramnad
• 4 Cloves
• 2 tsp Cumin seeds
• 1 tbsp Black peppercorns

For making the Pork Balchao:

• 2 tbsp Vegetable oil
• 1 tbsp Ginger, (minced)
• 1 tbsp Garlic, (minced)
• 700 gms Pork belly, cubed, washed and drained
• 1 Onion, big, sliced
• 1 tsp Turmeric powder
• 200 ml Water
• 3 tbsp Tomato puree
• 1 tsp Chilli powder, Kashmiri
• Salt, as acquired
• 1 tsp Sugar
• 3 tbsp Apple cider vinegar

Instructions

 

Dry Roasting:

• In a pan, dry-roast the ingredients mentioned under "For dry-roasting". Once you get a nice aroma, take them off the heat and let them cool
• Once cooled, coarsely grind them using a mortar and pestle

Making the Pork Balchao"

• Heat oil in a pan and fry the minced ginger and garlic for about a minute or until the raw smell vanishes
• Add the ground spices and fry for another minute. To this, add the cubed pork, sliced onion and turmeric powder
• Crank up the heat and fry for about 5 mins or until the meat starts releasing its juices. Keep stirring to avoid the meat from sticking to the pan and burning
• Add the water, tomato puree and chilli powder and mix well. Add the salt and mix. Cover the pan and cook over low heat for about 30 mins
• Next, add the sugar and apple cider vinegar and mix well. Cover and cook over low heat for another 30 mins or until the pork is cooked to your liking

Notes

• This is a semi-gravy dish. If you like more gravy, add water or some tinned tomatoes

Keyword Balchao, Pork

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